dfk41 I have found that since I started using the espresso grind that the flavour though not texture improves and that there is remarkably little silt in the cup.
Hmmm …. When I grind too fine (ie the equivalent of an espresso grind, or even somewhat coarser than that) I find that the moka pot struggles to percolate any coffee at all, or just a little bit. If I further coarsen the grind, the flow increases. Of course if I coarsen too much then I get a very fast flow, a full output pot … and …. less strength and flavour.
Are you using a Niche? What is your grind number/size?
How do you find the flow and output quantity?